Husband had too work a little overtime tonight and I wanted to send him into the war zone with a full belly. I also didn't feel like cooking, so this is what we had. Quick, Easy, and Delicious.
Goat Cheese Quiche with Prosciutto
Recipe by Roger Mooking, with my adaptations below.
Quiche Pastry: {*See my adaptation below before buying ingredients!}
2 cups All Purpose Flour, sifted
Salt
1/2 lb. cold butter, cubed
1/4 - 1/2 cup ice water
Quiche Filling:
3 large Shallots, cut in half, skins on
1 tbsp Olive Oil
2 cups 2% Milk
3 Eggs, at room temperature
4 sprigs Thyme, leaves picked
1/2 cup Goat Cheese, crumbled (4 oz)
Salt and Pepper
Directions:
Quiche Pastry:
1. In a large bowl, place flour, salt and butter. Using the tips of fingers mix until ingredients resemble coarse corn meal.
2. Add iced water a little at a time until dough just comes together.
3. Remove dough from bowl, form in a disc, cover with plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 375F.
5. Lightly flour work surface, roll out dough and place in pan with a removable bottom. Allow dough to hang over edges.
6. Trim edges slightly, still leaving an overhang of dough and poke bottom of pastry with a fork.
7. Place crust on baking tray and cover bottom of pastry with a tin foil. Fill with dried beans or pastry weights and bake for approx. 15 minutes.
8. Remove tin foil and beans, place pastry back in oven until bottom is golden brown, approx. 10 minutes.
9. Remove from oven, while pastry is still hot brush a thin layer of quiche egg mixture over bottom to seal.
Quiche Filling:
1. Preheat oven to 375 F.
2. Place shallots in a small saute pan skin side up, coat with olive oil, season with salt and roast for 30 minutes until tender.
3. Reduce oven temperature to 325F.
4. Peel skins from shallots and set aside.
5. Place milk in a pot over low heat until scalded, set aside.
6. In a bowl, whisk eggs, thyme, salt and pepper until incorporated. Slowly pour warm milk into egg mixture, continue whisking.
7. Scatter roasted shallots and goat cheese into the base of the pastry crust. **
8. Pour egg mixture into Quiche Pastry. Bake in oven for approx. 20 - 30 minutes, until custard has set.
9. Remove Quiche from oven and allow to cool. Slice into portions and place arugula and prosciutto over Quiche.
Erinn's Notes:
* I didn't make the Quiche Pastry as I didn't have enough time, so I bought 2 Deep Dish Pie Crusts and just baked them according to instructions before adding the Quiche Filling and baking it all.
** I chopped up my roasted shallots, which were so tasty {and this is coming from a girl who does not enjoy onions}
***I forgot Arugula and it tasted very good without it. Just saying.
2 cups All Purpose Flour, sifted
Salt
1/2 lb. cold butter, cubed
1/4 - 1/2 cup ice water
Quiche Filling:
3 large Shallots, cut in half, skins on
1 tbsp Olive Oil
2 cups 2% Milk
3 Eggs, at room temperature
4 sprigs Thyme, leaves picked
1/2 cup Goat Cheese, crumbled (4 oz)
Salt and Pepper
Directions:
Quiche Pastry:
1. In a large bowl, place flour, salt and butter. Using the tips of fingers mix until ingredients resemble coarse corn meal.
2. Add iced water a little at a time until dough just comes together.
3. Remove dough from bowl, form in a disc, cover with plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 375F.
5. Lightly flour work surface, roll out dough and place in pan with a removable bottom. Allow dough to hang over edges.
6. Trim edges slightly, still leaving an overhang of dough and poke bottom of pastry with a fork.
7. Place crust on baking tray and cover bottom of pastry with a tin foil. Fill with dried beans or pastry weights and bake for approx. 15 minutes.
8. Remove tin foil and beans, place pastry back in oven until bottom is golden brown, approx. 10 minutes.
9. Remove from oven, while pastry is still hot brush a thin layer of quiche egg mixture over bottom to seal.
Quiche Filling:
1. Preheat oven to 375 F.
2. Place shallots in a small saute pan skin side up, coat with olive oil, season with salt and roast for 30 minutes until tender.
3. Reduce oven temperature to 325F.
4. Peel skins from shallots and set aside.
5. Place milk in a pot over low heat until scalded, set aside.
6. In a bowl, whisk eggs, thyme, salt and pepper until incorporated. Slowly pour warm milk into egg mixture, continue whisking.
* I didn't make the Quiche Pastry as I didn't have enough time, so I bought 2 Deep Dish Pie Crusts and just baked them according to instructions before adding the Quiche Filling and baking it all.
** I chopped up my roasted shallots, which were so tasty {and this is coming from a girl who does not enjoy onions}
***I forgot Arugula and it tasted very good without it. Just saying.
